BREAK fast this Ramadan at Grand Seasons Hotel's Seasons Cafe, where diners will be treated to a cultural gastronomical spread. The restaurant is offering over 200 dishes ranging from appetisers, soups, main courses and desserts.

The hotel's Malay chef Mohamad Fauzi Moktar and his culinary team have prepared seven menus to be rotated on daily basis.

Fauzi said the concept of the buffet is ethnic cuisine where the restaurant features a spread of local and international dishes.

"Our local delicacies include Malay, Chinese and Indian cuisine. They are homemade specialities of the north, east coast and south.

"To add more variety to the spread, we offer international cuisine such as Western and Japanese dishes," said Fauzi, who is guided by his 20 years of experience in culinary industry.

"We recommend our guests to savour our signature dishes like nasi ambang, nasi beriani gam and Australian grilled lamb. Another speciaity is the 12 types of kerabu. We also have Tandoori naan and tom yam served in clay pot," said Fauzi.

Those who are hooked on laksa will be happy to know that there are different types of laksa ranging from laksa utara, asam laksa Penang and laksa Johor.

Make a beeline for the live-action stalls, where the friendly chefs will serve fresh mee rebus, dim sum, chicken rice, murtabak, otak-otak and beef and chicken satay, among others.

Japanese food lovers can find a selection of sushi rolls, maki, tempura and teppanyaki.

The hotel's Japanese chef Nik Ahmad Noorman Syah, who has 16 years of culinary experience, said all Japanese dishes served are halal.

"We have fused a variety of Japanese and Malay dishes to keep our guests happy and satisfied. For example, some sushi consist of raw fish and chicken rendang filling. Diners should also sample our satay sushi," he said.